In the first decade of September, in our Kondoli vineyards, Mtsvane Grapes are hand-picked. After de-stemming grapes are cooled down to t 4-6°C and thus kept for 8 hours on skin maceration and then gently pressed in pneumatic press. The fermentation is held in stainless steel tanks at 14-15°C for around 1 month time. After the fermentation completes, the wine is racked to another tank for farther refinement. First lot of wine is bottled in March 2011.
-100x100w.jpg "Juoda duona (Rye Bread)")
